Best 6 White Potato Salad No Mustard Recipes

POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
• Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
• When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

WHITE POTATO SALAD (NO MUSTARD)

Steps:

• Boil Whole potatoes until a fork will easily slide in and back out with no resistance at all.
• Lay out on counter for an hour or so to cool nicely.
• Peel, and cube.
• I usually do this with no recipe, so I have estimated the amounts as closely as possible.
• While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate.
• In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes.
• Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad.
• You may have some mix left over, but don't throw it out.
• After refrigerating a while, the potatoes will absorb a lot of the mixture, and you may need to add more.
• Refrigerate for at least 4 hours before serving.
• It may taste salty until after it's refrigerated a while.
• If you like more salt, or sour (vinegar), you may adjust recipe accordingly.
• Just add a little at a time to the finished product, of vinegar, or salt, and mix, until it tastes right to you.
• The same applies if you like it sweeter.

REALLY GOOD, SIMPLE, FRESH POTATO SALAD- NO MUSTARD- NO RELISH

Steps:

• Peel and dice potatoes, Boil in salted water until tender.
• Hard boil eggs, peel, chop. (obviously lol).
• Finely chop onion.
• *1-2 ribs of finely diced celery is nice, but was not in the original recipe.
• A dash of garlic powder or garlic salt is nice too.
• Judge the amount of Mayo to your taste and # of potatoes, but do add it until it is nice and creamy.
• Mix all ingredients together when warm, serve fresh with-out chilling, if you can, it is good chilled too, but particularly creamy when warm-to room temperature.
• It is also best to use the hardboiled eggs right after cooking, it's ok if they are slightly cooled from peeling, but best in this, if they are freshly cooked.
• Most of the prep time is attributed to the peeling and chopping of the potatoes.
• *Of course, because of the Mayo you won't want to leave it out too long.
• I have also heard (unknown it it's true, but I never take the chance) not to serve anything that has Mayo in it, with Sterling Silver servers.

THE BEST AMERICAN POTATO SALAD

Steps:

• Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
• Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
• Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

BASIC POTATO SALAD

Steps:

• Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
• Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
• Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
• Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.